Basmati Rice Pilaf


  • 2 cups of basmati rice
  • 2 big onions
  • 4 cardamom discarded pods with black seeds reserved
  • 2 tsp. whole cumin seeds
  • 4 cups of chicken broth
  • 2 tbsp. unsalted butter
  • 1 carrot, chopped
  • 2 tbsp. cinnamon
  • 2 tbsp. coriander
  • 3 tbsp. chopped walnuts
  • 2 handfuls of raisins
  • 1 tsp. sugar
  • 3 dry bay leaves
  • Fresh cilantro for decoration
  • Salt & Pepper to taste


  1. Place raisins into warm chicken broth to soak them in it.
  2. Place butter, chopped onions and carrot into a deep cooking pan (wok). Sauté vegies for 1-2 minutes.
  3. Add walnuts and spices and sauté the mixture for another 5 minutes.
  4. Add rice to the skillet and stir for a couple of minutes.
  5. Toss sugar and raisins into Add chicken broth, bay leaves and place the lid on the skillet.
  6. Wait until it reaches the boil and lower the heat to cook it slowly for 20 minutes.
  7. Serve hot with fresh cilantro.
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